Chicken Roll with Spinach and Cheese

Clean the onion, chop it and braise it together with the grated carrot until softened. Add the finely chopped spinach, season with salt and sprinkle with black pepper. Lightly pound the chicken breasts through a plastic bag and salt them. On a greased surface or on foil, spread out the meat so that you get something like a rectangle, overlapping the individual fillets one over another. Distribute the vegetables over the meat, sprinkle with the crumbled cheese and carefully roll it up into a roll, helping yourself with the foil. Tie the chicken roll with string so it doesn't fall apart during baking. You can also pin it with toothpicks. In a greased tray, pour the wine over it, brush it generously with butter and put it to bake under foil for about 30 minutes. Remove the foil and finish baking until lightly browned. Serve with a side of braised new potatoes.